Smoky tofu & sweet potato bowl
390 cals, 23p, 31c, 17f (per meal)
1 tbsp (15mL)
1 tbsp (7g)
4 tbsp (70g)
2 oz (57g)
1/2 tbsp, leaves (1g)
2 clove(s) (6g)
1 medium (2-1/2" dia) (110g)
14 oz (397g)
1 sweetpotato, 5" long (210g)
1
Preheat the oven to 400°F (200°C).
2
Toss the sweet potato, tofu, onion, garlic, oil, thyme, and some salt and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden and tender. Add the kale and roast for an additional 3-5 minutes until wilted.
3
Meanwhile, mix the Greek yogurt, smoked paprika, and a pinch of salt in a small bowl. Stir in a splash of water until it reaches a sauce-like consistency.
4
Serve the sweet potato and tofu mixture with the spiced yogurt sauce.